Crispy Tofu Recipes

Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve gotten such fantastic feedback that I wanted to highlight it.

Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides and insecticides. Look for tofu in the refrigerated section by the produce.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.

How to Make Crispy Baked Tofu

Here is how to make super crispy tofu in the oven. Recipe yields 4 servings of tofu, as a complement to a larger meal.

Prep: 15min

Total: 40min

Yield: 4

Nutrition Facts: servingSize None, calories 136 calories, Sugar 0.8 g, Sodium 179.7 mg, Fat 9.5 g, Saturated Fat 1.5 g, Trans Fat 0 g, Carbohydrate 3.4 g, Fiber 1.2 g, Protein 11.9 g, Cholesterol 0 mg

Ingredients:

• 1 block (12 to 15 ounces) organic extra-firm tofu
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari* or soy sauce
• 1 tablespoon cornstarch or arrowroot starch

Instruction:

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Quick & Easy Crispy Tofu

The fastest, easiest way to make crispy tofu for any dish. Just 4 ingredients and 25 minutes required! Perfect for adding to stir fries, curries, and more!

Prep: 5min

Total: 30min

Yield: 2

Serving Size: 1 entrée serving

Nutrition Facts: servingSize 1 entrée serving, calories 270 kcal, Carbohydrate 2.3 g, Protein 21 g, Fat 18.5 g, Saturated Fat 3.1 g, Sodium 108 mg, Fiber 2.3 g, unSaturated Fat 5.73 g

Ingredients:

• 14-16 ounces extra firm tofu ((extra firm is important))
• 1 healthy pinch sea salt
• 1 tsp desired seasoning ((such as curry powder, chili powder, tamari, tandoori spice, etc.))
• 1 Tbsp coconut, avocado or grape seed oil ((if avoiding oil, skip this, but tofu may stick to a bare pan))

Instruction:

1. Preheat oven to 375 degrees F (190 C) and wrap your extra firm tofu in an absorbent towel. Set something heavy on top – like a cast iron skillet – to press out extra moisture for 5 minutes. Alternatively, use a tofu press.
2. Unwrap tofu and cut into small cubes (see photo), then add to a medium mixing bowl and season with a pinch of salt and desired seasoning, which will vary depending on your dish. I was adding mine to a curry, so I added curry powder. If adding to a BBQ dish, try a BBQ seasoning blend. Or if adding to a Thai dish, try a Thai curry powder. If you want it to remain neutral in flavor and just crisp up, simply season with salt and skip the extra seasoning.
3. Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.
4. Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. The longer it bakes, the firmer it gets. I found the 15-minute mark to be about right.
5. Now you have crispy tofu to add to virtually any dish you’d like! While the tofu is crispy and slightly seasoned, it does still benefit from a sauce, such as Peanut Sauce, my Almond Butter Glaze, a Curry Sauce, or my Garlic Dill Sauce. Best when fresh, but can be stored in the refrigerator up to 3 days. Reheat in a 375 degree F (190 C) oven until very hot.

The EASIEST Crispy Tofu Recipe

Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

Prep: 10min

Total: 50min

Yield: 2

Ingredients:

• 1 14 oz. block Extra Firm Tofu
• 1 tbsp Reduced-Sodium Tamari
• 2 tbsp Nutritional Yeast, plus more to taste

Instruction:

1. First, preheat the oven to 425F. Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!
2. Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
3. Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
4. Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
5. Serve as desired; leftovers will last in the fridge for up to one week.

Your new favorite tofu dish, guaranteed. (椒鹽豆腐)

FAQ

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